Ingredients
- For the pie crust:
- 1¾ cups all-purpose/Plain flour
- ½ cup/110g Butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 -6 tablespoons ice water
- For the custard:
- ½ cup/110g superfine/caster or granulated sugar
- ¼ cup/30g all-purpose flour
- 1 14oz/400ml can
- 4 egg yolks
- 3 tablespoons/42g butter
- 1 cup/75g sweetened flaked coconut
- 1½ teaspoons vanilla extract
- For the whipped cream:
- 2½ Cups/620ml Whipping Cream
- ¼ cup/30g powdered sugar
- 1 teaspoons vanilla extract
- 1 tablespoon skimmed milk powder (optional)
- ½ cup/37g toasted coconut
Recipe Description
This recipe for Coconut Cream Pie from Erren’s Kitchen makes a dazzling dessert filled with coconut custard and topped with homemade whipped cream and toasted coconut. Once you try this American classic, it will soon become a family favorite.
I’ll be honest, before creating this recipe, I never tried coconut cream pie. I don’t know how I grew up in America and never once had this amazing dessert, but it’s the truth. I saw a photo on Pinterest and thought, I have to try it so I went to work with researching and creating my own version. All of the recipes I came across used plain cream to make the custard. Having never tried it before, I had nothing to base my recipe on besides my own personal taste and my gut said, plain cream just wouldn’t give it enough coconut flavor. I mean that’s what I’d expect if I ordered it as a dessert, so I used coconut cream to make my custard. If this makes it non-traditional, I apologize, but it’s what I thought created the best layers of flavor. I also added the whipped cream in two layers. I separated it into and mixed toasted coconut into the fist layer and topped it with plain whipped cream and sprinkled that with a good layer of toasted coconut. The end result was smooth and creamy pie rich with coconut flavor.
